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White Bean & Chicken Soup With Avocado
Perfect for a cold snowy day!
Prep Time: 00:20
Cook Time: 00:40
1/4 cup olive oil
2 pounds chicken breasts (3- 4 depending on size)
2 medium onions, diced
8 cloves garlic, minced
2 teaspoons cumin
8 cups chicken or vegetable broth
2 - 4 ounce cans green chiles
3 - 15 ounce cans great northern beans, drained and rinsed
2 cups roasted frozen corn
1/2 cup sour cream for serving
salt and freshly ground pepper to taste
1In a heavy bottom dutch oven over medium high heat, add olive oil. Add onion and chicken breasts (I cut mine into 4ths) and allow to brown, flipping the chicken to ensure even browning, about 5 minutes per side. Add minced garlic and allow to cook for 2 - 3 minutes more.
2Add the chicken broth along with the cumin and green chiles. Allow mixture to come to a boil, and then reduce heat to low. Continue to cook on low, uncovered until the liquid reduces by half, about 30 minutes. Using two forks, roughly shred the chicken.
3Add beans to the pot and stir. Mash about half of the beans withyour spoon as you stir. Mixture should be a little thick. Add the corn and salt and freshly ground pepper to taste.
4Serve with sliced avocado, a squeeze of lime and a spoonful of sour cream.
This soup is better the second day!
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